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ПРОФЕССИОНАЛЬНО О ЗЕРНЕ, МУКЕ И ХЛЕБЕ

"Bread products" 2-23

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"Bread products" 2-23
"Bread products" 2-23
"Bread products" 2-23
"Bread products" 2-23
"Bread products" 2-23
Описание

Economics . Market

4. M.I. Elkina. Equipment for the bakery industry and government support measures
6. M.V. Sidak. Russian flour market: wind of change or temporary benefit?
10. O.V. Lesnykh. Application of Federal Accounting Standards in reporting for 2022 year
16. The Russian Grain Union
E.B. Tyurina. Results of the first half of the grain season of 2022/23 year
18. The Russian Union of flour and cereal enterprises
About the meeting of the Board of the Russian Union of flour and cereal enterprises
20. The Russian Union of Bakers
The Russian Union of Bakers – Ministry of Industry and Trade: dialogue in favor of food equipment manufacturers

Equipment. Ingredients

22. P.S. Golyakov. Automation of production and stability of product quality as a means of increasing sales (Russkaya Trapeza)

Research . Technology

26. E.D. Igonina, O.V. Kazimirchenko, A.V. Chernova. Comparative assessment of wheat-rye sourdough bread quality
31. S.V. Borisova et al. Use of the complex food additive «Constanta» to increase the microbiological stability of wheat bread
36. L.N. Fedyanina et al. Assessment of the influence of food ingredients from rosehips on the main raw material for flour confectionery and bakery products
41. V.A. Mar’in, A.L. Vereshchagin. Use of abrasive wheels for peeling buckwheat grains
44. A.E. Tumanova et al. Granulometric composition of wheat flour and the quality of cupcakes
48. T.A. Tolmacheva, N.N. Tipsina, S.L. Belopukhov. The effect of microwave modes on the process of germination of flax seeds used for the enrichment of products

Information. Advice

54. Modern Bakery Moscow is the most actual event of the bakery and confectionery industry in 2023 year
60. Prodexpo-2023
62. The history of the origin of pies
64. National pies. Italian Sbrisolona pie
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